How to Be a Conscious Eater : Making Food Choices That Are Good for You, Others, and the Planet 英文原版 如何有意识地吃：选择对你有益的食物
By (author)Sophie Egan
Format Paperback | 280 pages
Dimensions 140 x 203 x 20.32mm | 408.23g
Publication date 17 Mar 2020
Publisher Workman Publishing
Publication City/Country New York, United States
Illustrations note Four-colour illustrations throughout
Is organic really worth it? Are eggs OK to eat? What does it mean if something's labeled "Fair Trade," or "Biodynamic," or "Cage Free"? What about all the noise around farmed fish, fake meat, coconut oil, almonds - not to mention fat, carbs, and calories?
Using three criteria - is it good for me? is it good for others? is it good for the planet? - Sophie Egan, an expert in health, nutrition, and sustainability, revolutionises our understanding of food in a way that will change the way we shop, cook, and eat. To be a conscious eater is not about diet, fads, or hard and fast rules. It's about having the information to make informed choices amid the chaos of hype and marketing. For instance, plastic water bottles are convenient but contribute to a massive patch of garbage floating in the Pacific. A reusable container saves money and the environment.
Organised into four categories - food produced by plants, by animals, by factories, by restaurant kitchens - A Radically Practical Guide to Conscious Eating covers everything: tips for buying produce, diet and cancer risks, the truth of sell-by dates, cutting down on food waste, the great protein myth, and much more.
Sophie Egan, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' health section, and she has written about food and health for The Washington Post, EatingWell, Time, The Wall Street Journal, Bon Appetit, WIRED, Edible San Francisco, and other publications. Her first book, Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016), is a journey into the American food psyche. Egan holds a master of public health, with a focus on health and social behavior, from the University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. In 2016, she was named one of the UC Global Food Initiative's 30 Under 30. In 2018, she earned a certificate from the Harvard Executive Education in Sustainability Leadership program at the Center for Climate, Health, and the Global Environment.